Method for Measurement of Food Texture on the Basis of Mechanical Properties

测定了各种类型的粘弹性食品和凝胶的机械性能。机械性能的测量通过使用配备有圆柱形柱塞的KES-FB 3压缩测试仪的压缩-减压测试进行。通过压缩样品进行测量，然后反向向上移动。在不同的压缩水平下进行压缩-减压试验，即，在小、中、大压缩水平和破裂时。从这些测试中，确定了每个压缩水平下的压缩功、回弹性、压缩性和力。对16个变量（上述16个力学参数）和110个检查样本的数据进行因子分析。在因子分析过程的最后阶段获得的因子1、2和3的因子得分以因子1、2和3为Z、X和Y轴绘制。因此，样品代表 ...更多信息 用三维图表示。每个样品在图中的特征位置使得样品彼此可区分。在三维结构图上，主要用弹性和断裂性两个结构属性来区分样品的结构，其中第三个属性是硬度。用不同大豆品种的11 S球蛋白在18 - 20%蛋白质浓度下制备热固凝胶。通过压缩-减压试验测量凝胶的机械参数。通过对仪器数据的因子分析和对每个凝胶的因子得分的计算，在凝胶的三维表示方面评价凝胶的质构性质。不同大豆品种间凝胶质构存在明显差异。凝胶的物理性质、凝胶网络结构和11 S球蛋白的亚基组成之间存在一定的相关性。压缩性对应于断裂性的质地属性，与凝胶网络结构的规则性和/或孔径有关。A_4的酸性亚基似乎决定了凝胶网络是聚集型还是站立型，从而与凝胶的物理性质、压缩性和弹性有关。这里得到的结果表明，11 S球蛋白的亚基组成影响凝胶网络的性质，并通过产生不同的物理和质地性质的凝胶。这些发现可能支持适当的质地属性，硬度，弹性和断裂度，这是从统计分析获得的食物质地的歧视措施。少

Various type of viscoelastic foods and gels were measured for mechanical properties. The measurement of mechanical properties was performed by means of a compression-decompression test using a KES-FB 3 Compression Tester equipped with a cylindrical plunger. The measurement was done by compressing the sample, and then the direction was reversed to move upward. The compression-decompression test were carried out at different levels of compression, i.e., at small, medium, and large compression levels and at repture. From these test, compression work, resilinency, compressibility, and force at each compression level were determined. The date which was composed of the values taken for 16 variables (those 16 mechanical parameters described above) and the 110 samples examined was subjected to factor analysis. The factor scores for factor 1,2, and 3 obtained at the last stage of the factor analysis proce dure were plotted with factor 1,2, and 3 as Z,X,and Y axs. Thus, the samples were represen … More ted in tree-dimensional diagram. Each sample was characteristically located in the diagram so that the samples are distinguishable from one another. Texture of the samples was discriminated each other in terms of two texturalattributes, elasticity and fracturability, primarily, on the three-dimensional diagram, where the third attribute was hardness. Heat-set-gels were prepared from 11S globulins of various soybean cultivars at protein concentrations of 18 to 20%. The gels were measured for mechanical parameters by means of a compression-decompression test. Textural properties of the gels were evaluated in terms of three-dimensional representation of the gels through factor analysis of the instrumental date and calculation of factor scores for each gel. Differences in gel texture were clearly observed among the soybean cultivars. Physical properties of the gels, gel network structure, and subnit composition of the 11S globulin were related each other to some extent. Compressibility which corresponds to textural attribute of fracturability was related to regularity and/or pore size of network structure of the gels. The acidic subunit of A_4 seemed to be responsible for whether the gel network is aggregate or stand type, there by relating to the physical properties, compressibility and resiliency, of the gels. The results obtained here suggest that subunit composition of the 11S globulin affects the properties of gel networks and there by generating different physical and textural properties of the gels. These findings may support the propriety of textural attributes, hardness, elasticity and fracturability which are obtained from the statistical analysis for a measure of the discrimination of food texture. Less